Gingerbread House Cake

This moist chocolate gingerbread cake is topped with a gingerbread village winterscape.


  • Cake Batter:
  • 2 cups unsalted butter, room temperature
  • 4 cups sugar
  • 12 eggs, room temperature
  • 2 tsp vanilla extract
  • 6 cups all-purpose flour
  • 2 tsp baking soda
  • 3 tsp salt
  • 1 cup cocoa powder
  • 3 tsp gingerbread spice
  • 2 1/3 cups buttermilk
  • Buttercream:
  • 4 cups unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 10 cups confectioner’s sugar
  • Gingerbread Cookie Dough:
  • 2 cups all-purpose flour
  • 3 tsp gingerbread spice
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • colorful hard candies
  • Royal Icing:
  • 2 ½ cups confectioner’s sugar
  • 2 tbsp meringue powder
  • 2 tbsp warm water
  • Icing decorations


  1. Make the cookies: Combine the flour, gingerbread spice, baking soda and salt. Set aside. Beat the butter and brown sugar with an electric mixer until smooth. Add the molasses and egg and mix until combined. Add the dry ingredients and mix until just combined. Wrap the dough in plastic wrap. Refrigerate for 1 hour, until firm. Roll the dough out on a floured surface until it is 1/8-inch thick. Cut out 17 gingerbread house shapes that are about 3” wide and 4” tall. Transfer the cookies to baking sheets lined with parchment paper. Cut out windows and doors. Stick the hard candies into the windows. Bake the cookies at 350F for about 10 minutes, until the edges begin to darken. Cool the cookies on the baking sheets.
  2. Bake the cake: Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt, cocoa powder and gingerbread spice. Add this to the butter mixture in 2 additions, alternating with the buttermilk.
  3. Pour into 4 greased and floured 9” round cake pans. Bake at 350F for 40 minutes, or until a skewer inserted into the center comes out clean. Cool the cakes completely.
  4. Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar one cup at a time, beating with each addition.
  5. Make the royal icing: Combine the confectioner’s sugar, meringue powder and warm water in a bowl and beat for 7-10 minutes, until it stays on the surface for several seconds when drizzled.
  6. Pour the icing into a piping bag fitted with a small, round piping tip.
  7. Assembly: Pipe patterns, doors and decorations onto the gingerbread houses. Attach icing decorations with extra icing. Allow this to harden completely at room temperature, about 1 hour. Slice the tops and sides off the cakes to remove any excess browning. Slice about 2 inches off the edges of 2 of the cakes. Stack the 2 large cakes and 2 small cakes together and spread buttercream between each layer. Stack both cakes and cover them in a generous layer of buttercream. Attach the gingerbread houses to the top and sides of the cake with some extra buttercream. Enjoy!